Flavor Changes of Annona squamosa L.under Different Storage Conditions by GC-IMS

Volatile components of Annona squamosa L. were determined during different storage time under 25,4℃ storage and preservative(1-MCP,SNP)treatment by GC-IMS. The best preservation method was obtained by fingerprint and PCA analysis. The results showed that,the volatile components of Annona squamosa L. increased obviously with the prolongation of storage time under 25℃ storage. The main volatile components were propanol,valeraldehyde,2,3-acetylacetone,and others. Under 4℃ storage,the flavor significant difference between the experimental group treated with 1-MCP and SNP and the control group indicated that the treatment effect of preservatives was better than 4℃. And the effect of 1-MCP treatment was better for maintaining the flavor of Annona squamosa L. And main volatile components were butanedione,benzaldehyde,n-butyraldehyde,ethyl propionate,and others. It was provided a theoretical basis for storage and preservation of Annona squamosa L.